because breakfast.

June 28, 2015October 4, 2015

Cheddar Chive Biscuits

For the love of biscuits.

I blame my southern Mom, and her amazing cooking skills for my love of biscuits and all other breakfast items. The woman can cook. Brunch is her thang. And since I want to be just like her, brunch is my thang too.

Today, we are doing biscuits and they are buttery, cheesy and doughy… with chives and cheddar cheese. These are made with cold butter and with sour cream instead of buttermilk.

Ingredients and thangs:

2 cups all purpose flour

2 teaspoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon fresh cracked pepper

1 stick unsalted butter, cold

2 large egg (1 for biscuit dough and one for egg wash)

2 tablespoons cold water

½ cup sour cream

¼ cup chopped chives/green onions

1 cup shredded cheddar cheese

Make dem’ biscuits!

.

Preheat the oven to 400 degrees with the rack in the middle of the oven.

.

Mix all dry ingredients in a bowl together. Cut cold butter into small chucks and add into the dry ingredients. Use a fork, a pastry cutter or your hands to break the butter down into small bits and mix throughout.

.

In a separate bowl combine 1 egg, cold water and sour cream. Mix together lightly with a fork and the stir into dry ingredients with hands. Add chives and cheese. Knead until the dough forms – this should happen quickly. Place dough onto flat, clean surface to roll or pat flat. When I make these again I’ll make them a bit thicker, but it’s all up to you! Flatten and then use a biscuit cutter to shape, re-work dough and cut more until all of it has been used.

.

Space biscuits out on a cookie sheet lined with parchment paper. Beat 1 egg and brush the tops of the biscuits with egg wash. Sprinkle with salt and pepper. Cook for about 16-20 minutes.

.

Serve warm, these biscuits are best fresh out of the oven. Serve as a side of as part of a main dish. We made triple decker egg sammies, just for kicks. YUMM.

.

Note: leftovers that aren’t eaten when warm make dank croutons for a salad… just sayin’. Toss them in a skillet to toast them up. Just do it.